For this cake you will need:
- 2 cake mixes and everything needed to make them
- a bag of marshmallows
- powdered sugar (I used a full bag and a little extra)
- black piping gel
- rolling pin
Bake 2 8-inch cakes and 1 6-inch cake. Allow the cakes to cool completely. If you cake has a dome, slice the dome off with a knife to make the cake level. Place the first layer of the cake upside down on your cake plate and add a layer of frosting.
Place the second 8-inch cake on top, upside down (it gives it a cleaner surface to frost) and frost it completely. Frost the 6-inch cake on a separate plate.
Prepare the fondant by mircrowaving a bag or marshmallows in a microwave safe bowl for 2 minutes. Add the melted marshmallows to your stand mixer and mix. While mixing, add four tablespoons of water and the bag of powdered sugar one cup at a time until the mixture stiffens. Pull the mixture out and knead it with your hands on a surface covered in powdered sugar. When the fondant has a consistency of a stiff dough, roll the fondant out thin and large enough to cover the cake.
Using both of your arms, lay the fondant over the stacked 8-inch cakes.
Smooth the fondant down and then trim off the excess.